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Steps
1
In 1-quart saucepan, heat 1/3 cup brown sugar and 2 tablespoons butter to boiling, stirring constantly. Remove from heat. Stir in whipping cream and corn syrup. Heat to boiling. Remove from heat; set aside.
2
Heat oven to 375°F. Spray bottom and sides of 8-inch square baking dish with cooking spray. In small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon flour blend, the cinnamon and nutmeg. In large bowl, toss apples with sugar mixture; transfer to baking dish. Pour caramel sauce evenly over apples.
3
In medium bowl, stir together 3/4 cup flour blend and 1/3 cup brown sugar. Cut in cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions) until mixture looks crumbly; stir in pecans. Spoon evenly over caramel and apples.
4
Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with ice cream, if desired.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Although the terms are used interchangeably, crumbles are flour-based and crisps are oat-based.
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